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Creamy Garlic Butter Cod & Shrimp Skillet-03

Creamy Garlic Butter Cod & Shrimp Skillet

This creamy garlic butter cod and shrimp skillet combines flaky seared cod and tender shrimp in a rich Parmesan cream sauce brightened with lemon and fresh parsley. Ready in 30 minutes and made in one pan, it is an elegant seafood dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 655
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cod fillets, about 5 to 6 oz each
  • 1 lb large raw shrimp, peeled and deveined
  • 2 tbsp olive oil, divided
  • 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 3 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth or seafood broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 tsp crushed red pepper flakes, optional
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Equipment

  • large skillet
  • Fish spatula
  • Tongs
  • Wooden spoon or silicone spatula
  • Serving plate

Method
 

  1. Pat the cod and shrimp dry. Season with paprika, Italian seasoning, salt, and black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the cod for 3 to 4 minutes on the first side and 1 to 2 minutes on the second, until golden and slightly underdone in the center. Transfer to a plate.
  3. Add the remaining 1 tablespoon of olive oil, if needed. Cook the shrimp for 60 to 90 seconds on the first side and about 30 seconds on the second, just until the edges turn pink. Transfer to a plate.
  4. Reduce the heat to medium. Melt the butter in the skillet and cook the garlic for 30 seconds. Add the broth and scrape up any browned bits.
  5. Stir in the heavy cream and simmer gently for 2 to 3 minutes. Lower the heat and stir in the Parmesan cheese and crushed red pepper flakes, if using, until smooth.
  6. Return the cod to the skillet. Spoon the sauce over the fillets and cook gently for 2 to 4 minutes, until the fish flakes easily.
  7. Remove the skillet from direct heat. Stir in the lemon juice and parsley, then return the shrimp for 30 to 60 seconds, just until pearly, opaque, and fully cooked.
  8. Serve the cod and shrimp hot with plenty of creamy garlic butter sauce spooned over the top.

Notes

Sear the cod until slightly underdone because it will finish cooking gently in the sauce.
Cook the shrimp very briefly and remove them as soon as the edges turn pink to prevent a rubbery texture.
Scrape up the browned bits after adding the broth because they add extra flavor to the sauce.
Add the lemon juice after removing the skillet from direct heat to preserve its bright flavor.
Halibut or haddock may be substituted for cod.
Frozen cod and shrimp may be used after thawing completely and patting very dry before searing.
Half-and-half may replace the heavy cream, although the sauce will be thinner and less rich.